How to Make It
In a large bowl, whisk the chopped shallot with the red wine vinegar and olive oil. Season with salt and pepper. Add the mesclun greens, fennel, cucumber, bell pepper and onion and toss. Add the avocado slices and crumbled goat cheese, season with salt and pepper and gently toss the salad again. Sprinkle the pistachios on the salad and serve right away.